Recipe: Vegetarian Mini ‘Chicken’ Kievs

I’m back! I’ve definitely lost the blogging mojo, but today I was reminiscing about a childhood favourite food of mine and it sparked a blog post idea. When I was young I used to love mini chicken kievs – they were such a treat for dinner. It got me thinking how I could recreate them now I’m vegetarian, and with a bit of tweaking I think I did it. These are quick, easy and tasty vegetarian mini ‘chicken’ kievs. Perfect for a Saturday night dinner.

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Ingredients

1 bag of meat-free nuggets (I used the vegan Quorn ones)

Garlic and herb Boursin/cream cheese

Breadcrumbs

2 eggs

Method

  1. Pre-heat the oven to 200 degrees Celcius (fan assisted).
  2. Defrost the nuggets if they’re frozen, I microwaved mine until they were soft.
  3. Mash the nuggets all together in a bowl (sounds gross but trust me!) with a potato masher or a fork, until they resemble ground up chicken.
  4. Add the egg and stir to combine.
  5. Take some of the nugget and egg mixture and flatten it slightly in your hand. To the middle, add some garlic and herb cream cheese, as much as you want.
  6. Add some more of the nugget mixture on top to cover the cheese. Roll into a ball.
  7. Dip the ball into the breadcrumbs in a separate bowl until they’re all coated.
  8. Bake in the oven until crispy and golden brown, around 20 minutes.

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So there you have it! A really easy and quick recipe, perfect with homemade chips. You can even switch it up a bit and add pesto instead of cream cheese to the middle, or mozzarella. Play around with the flavour combinations a bit. These would also make great finger food for a party. Enjoy!

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